Deviled Eggs

I had 6 eggs I needed to use. The "sell by" date passed already, so I decided it was time to start fresh and use up what I had.  I could make a big batch of scrambled eggs, or a 6 egg omelet, but it is really, really, really hot outside these days and the idea of something chilled sounded really appealing. Answer: Deviled Eggs. This was actually my first attempt ever at making deviled eggs. Not too hard really, but requires patience.

Deviled Eggs
Yields 12 deviled eggs

Ingredients
6  eggs
1 Tbs Dijon mustard
1 Tbs olive oil
2 Tbs mayonnaise
1 tsp dill (fresh is best, but dried works too)
1 tsp capers (chopped) plus a few for garnishing (optional)
1/2 tsp lemon juice
1/4 tsp salt
1/2 tsp pepper
1/2 tsp Worcestershire sauce
1/2 paprika  for garnish (optional)
1/2 chopped parsley for garnish (optional)

1. Place eggs in a large pot so they are in a single layer and cover with cold water. On medium heat, bring water to a boil. Then, cover and remove from heat for exactly 12 minutes.  Rinse eggs under cold water. Let eggs cool.

2. When eggs are cooled, lightly tap the eggs on the ends to crack the shells. You have to break the seal on the egg. Carefully peel the shell off the eggs.

3. Cut eggs in half  crosswise and carefully remove the yoke. You can cut lengthwise, but I like the way they look crosswise better. Also, cut the small, rounded part off the bottom of each half so that the eggs can sit upright.

4. Combine yokes with other ingredients (except for garnishes) and mash until smooth and creamy.Taste and adjust flavors as necessary.

5.You can put the yoke mixture into a pastry bag, or do what I did and put it in a gallon Ziploc bag and cut off a corner. Pipe filling into egg whites. Also, you can just spoon the mixture back into the egg whites. Garnish with a caper, a sprinkle of paprika and chopped parsley.